Serves: 2-4
Time: 25 mins
- 1 ½ pounds Brussels sprouts, trimmed and cut in half lengthwise
- 3 tablespoons Zoe Extra-Virgin Olive Oil
- Salt and pepper
- ½ cup Stonewall Kitchen Sweet Chili Bacon Jam
- 1 Tablespoon tamari or soy sauce
- 1 teaspoon fresh ginger, grated
- 2 Tablespoons sesame seeds, toasted
- 2 scallions, chopped
1. Heat a large skillet to medium-high heat. Working in batches, place the Brussels sprouts cut side down into the heated pan while it is still dry. Once the pan is filled, drizzle oil, salt and pepper over the Brussels sprouts. Do not disturb for 45 – 60 seconds, allowing the Brussels sprouts to caramelize. Remove from heat, wipe pan clean and move to next batch. Reserve seared sprouts on a sheet pan or plate while finishing the others.
2. When all the sprouts have been seared, return them to pan along with the fresh ginger, tamari and Sweet Chili Bacon Jam. Cook for 1 – 2 minutes, until sauce thickens slightly and coats Brussels sprouts. Serve immediately, top with sesame seeds and scallions.